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Bon Appétit

Roast Bone Marrow With Parsley Salad

By Fergus Henderson and Margot Henderson

3.8

(3)

Image may contain Cutlery Fork Plant Food Lunch and Meal
Photo by Ditte Isager

This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

8 3"-4"-long pieces veal marrow bones
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon drained capers
Coarse gray sea salt
Freshly ground black pepper
4 1/2"-thick slices rustic white bread, toasted
Apecial equipment: 4 long, thin spoons

Preparation

  1. Step 1

    Preheat oven to 450°F. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.

    Step 2

    Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.

    Step 3

    Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

TagsSaladVealBeefMeatStarterMainDinnerNut FreeDairy FreeRoastBon Appétit

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